Using a small bowl, mix all ingredients together and season with salt and pepper.
Roasted Tomato Salsa
Preheat oven to 400 degrees.
Arrange the roma tomatoes (skin side up), garlic cloves, onion and jalapeno (skin side up) in an even layer on a large baking sheet. Roast about 10 minutes or until the tomatoes and jalapenos have blistered and blackened thoroughly on top.
Remove pan from the oven, and peel and discard the skin from the tomatoes.
Once cooled, transfer the tomatoes, garlic, onion, and jalapeno to the bowl of a food processor or blender and blend until smooth.
Season with the remain ingredients and adjust with salt and pepper. Place in an air tight container and reserve.
Arrange the tortillas down on a plate, top with the brisket, salsa, and pico de gallo.